Best 9 Linguini With Artichokes And Broccoli Rabe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Whether you're searching for a flavorful vegetarian dish or a delectable seafood meal, "Linguini with Artichokes and Broccoli Rabe" offers an extraordinary culinary journey. This delightful pasta dish combines the vibrant flavors of fresh artichokes, bitter yet tender broccoli rabe, and the savory aroma of garlic and lemon. Let's delve into the exciting world of flavors and discover how to create this delectable dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

LINGUINI WITH ARTICHOKES AND BROCCOLI RABE



Linguini with Artichokes and Broccoli Rabe image

My DH loves broccoli rabe and I found this recipe a long time ago in a cooking magazine. May have been Bon Appetit. I am not a fan of broccoli rabe so sometimes I substitute spinach.

Provided by BoxOWine

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 bunch fresh broccoli rabe, trimmed and coarsely chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 can artichoke heart, drained and chopped
1 (28 ounce) can Italian plum tomatoes, drained,chopped
1 package linguine
parmesan cheese

Steps:

  • Cook broccoli rabe in medium saucepan of boiling water until tender and wilted, about 3 mins.
  • Drain.
  • heat oil in heavy large skillet over medium heat.
  • Add garlic and saute 1 min.
  • Stir in artichoke hearts and tomatoes, bring to boil.
  • Reduce heat, cover and simmer until sauce is slightly thickened, about 15 mins.
  • Add broccoli rabe.
  • Season to taste with salt and pepper.
  • Cook linguine in large pot of boiling salted water until al dente.
  • Drain.
  • Return pasta to pot, add sauce and toss to coat.
  • Sere, passing parmesan cheese separately.

LINGUINE WITH BROCCOLI RABE & PEPPERS



Linguine with Broccoli Rabe & Peppers image

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound broccoli rabe
1 package (16 ounces) linguine
3 tablespoons olive oil
2 anchovy fillets, finely chopped, optional
3 garlic cloves, minced
1/2 cup sliced roasted sweet red peppers
1/2 cup pitted Greek olives, halved
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup grated Romano cheese

Steps:

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Nutrition Facts : Calories 429 calories, Fat 15g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 487mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

ARTICHOKE LINGUINE



Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

  • Boil pasta according to directions.
  • In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
  • Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
  • Blend in the artichokes and the 2 tbsp of parmesan cheese.
  • Cover and simmer over low heat for about 8 minutes.
  • Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
  • Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
  • Serve immediately. (It still tastes good as leftovers too.).

BROCCOLI RABE WITH PASTA



Broccoli Rabe With Pasta image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound broccoli rabe
3/4 pound tubular pasta, like penne or rigatoni
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes, or to taste
1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 cups crushed tomatoes
Salt and freshly ground pepper to taste
4 tablespoons Parmesan cheese

Steps:

  • Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
  • In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
  • Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
  • Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams

GEMELLI WITH BROCCOLI RABE AND ANCHOVIES



Gemelli with Broccoli Rabe and Anchovies image

Categories     Fish     Garlic     Pasta     Vegetable     Bake     Christmas     Quick & Easy     Dinner     Winter     Broccoli Rabe     Gourmet     Pescatarian     Dairy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
  • While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
  • While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
  • Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
  • Serve pasta sprinkled with some toasted panko and pass remainder.

LINGUINE WITH BROCCOLI RABE AND LEMON



Linguine with Broccoli Rabe and Lemon image

Categories     Citrus     Onion     Pasta     Pork     Vegetable     Sauté     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 bunch (about 1 pound) broccoli rabe
2 slices of bacon, cut into julienne strips
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/3 cup minced fresh parsley leaves
1 tablespoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon dried hot red pepper flakes
1/2 pound linguine

Steps:

  • Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarse. Wash the broccoli rabe and drain it. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat and in the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Remove the skillet from the heat and stir in the parsley, the lemon juice, the zest, the red pepper flakes, and salt to taste.
  • In a kettle of salted boiling water cook the linguine for 7 to 9 minutes, or until it is al dente, adding the broccoli rabe 1 minute before the pasta is done. Drain the linguine mixture well and transfer it to the skillet. Toss the linguine mixture until it is combined well and sprinkle it with the bacon.

ZESTY BROCCOLI AND ARTICHOKES



Zesty Broccoli and Artichokes image

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

LINGUINI WITH BROCCOLI AND RED PEPPERS



Linguini with Broccoli and Red Peppers image

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Provided by Chris Catley

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
  • In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
  • Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
  • Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g

PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE



Pasta With Garlicky Anchovies and Broccoli Rabe image

Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
12 ounces short pasta, such as shells, wagon wheels or rigatoni
2 packed cups parsley, leaves and tender stems
10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
1 small bunch scallions, white and green parts, chopped
2 tablespoons capers, drained (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely grated or minced to a paste
1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
1/2 cup chopped fresh tomato (plum, cherry or grape work well)
2 tablespoons unsalted butter, cut into pieces
3/4 teaspoon grated lemon zest
Pinch of red-pepper flakes
Freshly ground black pepper
Ricotta, for serving (optional)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
  • While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
  • Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
  • Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
  • Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
  • Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

Tips:

  • Choose fresh, high-quality artichokes and broccoli rabe. Look for artichokes that are firm and green, with tightly closed leaves. Broccoli rabe should be deep green and have tender stems.
  • Prepare the artichokes and broccoli rabe properly. To prepare the artichokes, trim the stems and remove the tough outer leaves. Cut the artichoke hearts into quarters. To prepare the broccoli rabe, remove the tough stems and chop the florets.
  • Cook the artichokes and broccoli rabe until tender. You can boil, steam, or sauté the artichokes and broccoli rabe. If you are boiling or steaming them, cook them until they are tender but still slightly firm. If you are sautéing them, cook them over medium heat until they are browned and tender.
  • Use a good quality pasta. Linguine is a good choice for this recipe, but you can use any type of pasta that you like.
  • Cook the pasta according to the package directions.
  • Make the sauce. While the pasta is cooking, make the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the artichokes, broccoli rabe, and white wine. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
  • Drain the pasta and add it to the sauce. Stir to combine.
  • Serve immediately. Top with grated Parmesan cheese, if desired.

Conclusion:

This linguine with artichokes and broccoli rabe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The artichokes and broccoli rabe are tender and flavorful, and the sauce is creamy and flavorful. This dish is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-1-or-2     #main-dish     #vegetables     #easy     #european     #italian     #stove-top     #broccoli     #equipment     #number-of-servings

Related Topics